Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, 1/2 tsp salt, and 1 tsp coconut sugar to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.

Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.

Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn’t stick too much. Also, make sure there aren’t holes in the crust when you are pushing it into the dish.

Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.